The Bismarck Tribune Newspaper, November 17, 1921, Page 2

SAILING ON THE MATRIMONIAL SEA Husbands Often Cruise Shy Sailing Orders By Winona Wilcox (Letters to Lovers) Women pride themselves on man-, aging lovers and husbands who would! gladly manage themselves if only they ; could find out what the wife wants. It’s a rare wife who lets a husband see the chart she has marked on the ocean of matrimony. Husbands who hope to navigate these uncertain waters with success often set out without sailing orders. i Some wives get their own way by nagging; some by helplessness; some apply rouge to their faces and ex-, pect to conceal the untidiness of their | homes; some have hysterics to prove, that they ought not to have babies. | But after a while these tricks wear! out; or Worse, they become like un-' reliable compasses which will. carry} the matrimonial bark straight onto! the rocks of everlasting domestic! trouble. | An older member of their sez makes some plain observations con- cerning four girl chums, all about to marry: | “Lately I heard one engaged girl! boast’ that she couldn’t cook — and never intended to tearn. _ Another | couldn't sew, never darned her stock- | ings—and she wore expensive silk ones! Another just hated housework, | another just hated babies! “And all had.promised to marry un-| suspecting young men who doubtless were like other men in'dreaming of | what an ideal homemaker -the little| wife would be! “Now I am too old and too wise to! try to enlighten a modern girl about; anything, but I put one question to! this group: “Do you girls tell the men you are to marry that you don’t intend to keep house? And that you hate babies” “We're not that silly!’ one assert- ed. “But you have some definite plan oF Keeping your husbands interest- ed?’ “Then they were enthusiastic. They had discussed the point. This was their conclusion: A wife can! manage a husband best—by keeping | him amused! “They were plain about that. But any old wife could have told them that men are’ not so easily tamed. A man ntuht' be made comfortable—be-| fore he permits himself to be amused! “T did not suggest this. Iasked: | “You've talked it over with the! boys?” | | “They shook their head in unison, answered in chorus;” ‘No!’” P¥obably those; perspective hus- bands were common men with ordi- nary . ideas about .the’ home they| wanted—ordinary. but very right and proper man’s notions. Doubtless they | assumed that women have an instinct for home-making,’ and are anxious to| drugde for # home, and grateful to the loving | husband) who provides the chance. iss They hag no. idea what was in the back of the girls’ heads. If, a few years afler marriage, those girls pity themselves because the ‘men are’ proving disloyal, will they ‘remember that they themselves didn't’ play fair ‘before the wedding day? MAKING CABBAGE “TASTE GOOD —. (Sister. Mary’s Kitchen) With the’ passing of fresh green vegetables from.the garden, cabbage comes into its own, as a salad. Tf a head of cabbage is fresh the leaves are usually crisp and tender, ‘but if half of the head has been used and the rest saved for future use, the cabbage wilts and is a bit tough. To recrisp the cabbage, shred it an hour or two before negded. Let stand in very cold water for half an hour Then drain and- wrap in a soft cloth and let stand on ice for an hour. The water is all absorbed: by the cloth, leaving the cabbage dry and it’s crisp and tender. Then dress as: usual. Cabbage Salad. Two cups shredded’. cabbage, 1-2 cup minced celery, 4 tablespoons chopped sweet green pepper, 4 table- spoons chopped nuts, sour cream dressing. - Mix cabbage, celery and pepper with dressing. Arrange on plates and sprinkle with nuts. | Cold’ Slaw. Three cups stiredded cabbage, 1-2 teaspoon salt, 1 teaspoon sugar. For dressing: ‘3-4 cup sour cream, 3 teaspoons sugar, 1-2 teaspoon salt, 1-4 cup vinegar, paprika. Sprinkle cabbage with salt and su- gar and bruise with a wooden potato masher. Add sugar and salt to cream and beat until stiff, adding the vinegar . gradually. The cream and. vinegar must be:very cold. Mix. well with cabbage and serve at once. Sprinkle the top of each plate with paprika. Sour Cream Dressing, Three-fourths cup sour’ cream, 2 egg, 2 tablespoons vinegar, 1 teaspoon sugar, 1-2 teaspoon salt, 1-8 teaspoon tmustard, paprika,’ onion. Rub the bowl in which the dressing is to be mixed With a cit onion. Beat egg slightly with salt, mustard and sugar. Add vinegar, beating con- etantly. Add cream -stewly, also beat- {ng constantly. ‘ Cook over hot water untit the dressing coats the spoon. Cool and pour over salad. (Copyright, 1921, NEA Service.) Tallering and Hat Works Cleaning, Pressing; Repairing, Dyeing. Hats. Cleaned and Bhocked.. enite Pleated Skirts Cleaned and Pressed. ‘We call for and deliver. Phone 58 Op- posite Postoftice, Bismarck, N. D. Matl Order? Solicited, TURKEYS DUCKS & GEESE Dressed, Head&:'& Feet On. »* Ship New. | - IKCOBE. DECKER & SONS Minneapolis & Duluth. | | DEBUTANTE AT THE LEFT; UP- PER: AND LOWER RIGHT, METHOD FOR INDIAN CIRCLET AND FIN- ISHED COIF. BY MARIAN HALE. New York, Nov. 17—Here are the very latest fashions in hair dressing. “The Debutante,” for girls an young women under twenty-three, the Indian Circlet ‘for whatever age has |the right contour of neck and head. The hair modes are from the coif- fure’ dictator, Madame Louise, of! Nestle’s, and represent the American adaption ‘of the very last Parisian de- cree’. Batt And listen: Although you would never suspect from the finished re- sults, bobbed: hair may be complete- ly camouflaged into any of these fash- ions by the use of false hair. Of course, the woman possessed of her own hair is at the advantage this son. Fine pretty debutante who wants to be strictly vogue Has to resort to false hair. The “Debutante,” which illustrates the evolution of the bobbed head to the lovely coiffure, is based, of course, upon the waved hair with its slight fringe and the slight pom- padour. A transformette or long waved piece of hair, also’ waved, is attached near the top of the head and follows the line of hair backward. It is fasten- ed at the nape of the neck. The hair is left free over the ears, Then at the nape of the; neck is fastened a “cage” of het and hair. This is com- pletely covered’ with waved hair like a roll, The Indian Circlet is one of the loveliest Nestle fashions. The circlet of hair is partly braided and fastened behind one ear and brought across THANKSGIVING DINNER It Needn’t Be a Costly Affair ‘” If turkey is a bit too steep in price for your pocketbook this year try a crown of pork. This whole menu can be worked out for six persons at a very moderate cost. Thanksgiving Dinner Without Turkey Tomato Bouillom Toasted Bread Sticks f Crown of Pork Stuffed Celery’ BYyshing Apples Grilled’ Sweet Potatoes Lesa : Creamed Onions Grape Fruit Salad '.Cheese Cups x <1 Mock. Mince Pie: Black Coffee Grapes Ginger Water Ice Apples Nuts Crown of Pork Instead of buying a rib roast and having the butcher crack it and make ft into a crown, make it yourself and gave. a little money. Buy a strip of spare-ribs. Have the butcher cut them evenly across the rigs) ‘Then saw the two pieces together, making a circle. A strip of six ribs will cut to’ make 12 short ribs and serve six persons. Two pounds lean pork, 1 pint oysters, 2 cups bread crumbs, 1 1-2 teaspoons salt, 1-2 teaspoon pepper, 2 eggs, water to moisten. Chop meat and mix with bread crumbs and oysters. Add salt and pepper and eggs slightly beaten. Mix thoroughly and if necessary add wa- ter to make moist enough to hold to- gether. Fill the crown with this mix- ture. Put im roaster, dredge with flour, salt and pepper and bake in & slow oven for two and a half hours. ‘Baste with het water every fifteen utes. When dome, remove to platter, teas the suds of the bones with paper frills al serve. Blushing Apples Six tart apples, 1-8 pound tiny red cinnamon drops, 1 tablespoon lemon juice, 1-2 cup sugar, ‘3 teaspoons but- ter, 1 cup boiling water. Pare apples, ‘leaving a band of skit through the center, Remove core. Put in @ shallow pan and fill cavities wth ‘butter and sugar. .Add water and lemon juice: Sprinkle the candies over the apples and bake in a slow oven. Baste often with the water in the pan. Remove from pan when tender but not broken and fill the cavities with the jelly in the pan. Chill and serve. Stuffed. Celery Celery, 1 cream cheese, cream, salt and. pepper, paprika, 1-2 cup finely| chopped nuts, 4 tablessoons minced green pepper. Wash and dry celery. Work 3) cream cheese smooth with enough cream to make quite moist. Add salt and pepper and enough paprika to color the mixture. Add nuts and pepper and work smooth. Fill celery stalks with mixture and put in a cold place to’ chill. Mock Mince Ple One cup raisins, 1 cup ‘cranberries, 1 orange, 2 tablespoons butter, 1 cup sugar, 1 egg, 4 tablespoons cracked crumbs, 1-2 teaspoon salt, 1-2 teaspoon: cinnamon, 1-4 teaspoon cloves. Cook raisins and. cranberries in just enough water to prevent burn- ing for twenty minutes. Add juice and shredded rind of orange. Add butter and sugar. Stir in egg well beaten. Add crumbs ‘dnd ' seasoning. Bake hetween two crusts. Ginger Water ‘Ice Four ounces’ préserved' ginger, 2 cups water, 2 cups sugar, 1 eggs white, 2 lemons, 1 orange, 4 lumps sugar, 3 tablespoons cold water. Pound ginger, adding sirup to make quite moist. Rub this through a coarse sieve. Rub’ the lump’ sugar on the orange rind. Add this sugar to the ginger. Boil the water and sugar until” a soft ball is formed wiren tried in cold water. Add gin- ger mixture, juice of lemons and orange and the three tablespoons of ecld water to the sirup. Let boil up once. Turn into a mold, chill and freeze..When about half frozen add the white of the egg beaten till’ stiff and dry. 3 (Copyright, 1921, NEA Service) DOES YOUR CAKE FALL? Perhaps You’re Not Mixing It Right A! The words stirring, beating, cutting and folding so often’ used in the directions for cake baking have very definite and distinct meanings. To stir is to mix ingredients. One stirs for the purpose ‘of blending the materals. To; beat is to trun the ingredients over and over for the purpose of in- troducing a large amount of-air into the mixture. To fold and cut is to actually cut one ingredient or mixture into anoth- er. with a knife or spoon held in a verticle position and to lift and fold one ingredient into‘a mixture in such a way that air already beaten into the mixture is prevented from escap- ing. . Very often the success of failure of a cake may be traced directly to the method employed in mixing. Menn For Tomorrow BREAKFAST: Uncooked top milk, buttered toast, marmalade, coffee. LUNCHEON: Corned beef hash, steamed brown bread, cottage cheese, tea. DINNER: Ragout of lamb with sorrel, ‘steamed fice, asparagus salad, pineapple cream, coffee. ‘ My ‘Own Reeipes Steamed ‘brown bread: should be put in the oven and baked for 15 or 20 minutes to brown the top of the loaf. The oven should be hot but not what is known as a “quick” oven. Ragout of Lamb with Sorrel Two -pounds neck or breast of lamb, 1 cup boiling stock, 2 table- cereal, orange spoons butter, 2 tablespoons flour, ‘1 onion, 1 small carrot, 1 stalk celery, 1 teaspoon. minced parsley, 2 egg yolks, 1 tablespoon cream, 1-2 cup sorrel puree, salt ‘and pepper. Wipe meat with a damp cloth andj trim. Put intq cold water and’ bring slowly to the boiling point. Remove from stock and put into cold salt wa- ter for a few minutes. Drain, dry an dcut in 2-inch squares. Melt but- ter in a stew pan and fry Sliced vegetables but do not let brown. Sprinkle in flour and stir and cook for 3 or 4 minutes. Slowly add _pboil- ing stock, strirring constantly. Add parsley, 1-2 teaspoon salt and 1-4 tea- spoon pepper. Add meat, cover closely and simmer for 1 1-2 hours. Cook about 1 pound sorrel and rub through a sieve. Season with salt and pepper. . Wher » meat is’ tender skim out of ‘sauce and put in the center of a hot deep platter. Strain sauce into another stew pan, add sorrel amq when nearly boiling add eggs and cream mixed. Stir until sauce thiekens, keeping it just be- low the boiling point. Pour over meat and serve. Sweet Potato Trifle Cut pared sweet potatoes slices about 1-4 inch thick inch in diameter. Parboil for 10 minutes. in slighly salted boiling water. Drain. For’2 cups of slices make a sirup of 2 cups sugar and 1-2 cup water. As soon as the sugar is dissolved add the sweet potatoes and cook until the sirup is thick. and the potatoes are tender. in neat and a) Do not let —————— LATEST IN HAIR DRESS; TRY THEM OUT the forehead, the ‘hair having been waved-.and parted on one side. ‘Phen/ when thé braid circiet reaches be-! hind the ear it is caught witha large fancy hairpin and the unbraided’ part; is spread completely over ‘the back! of the head to the nape of the neck. And there is something distinctive about this ‘season’s hair fashion. The coiffure for street wear is no differ-; ent than, the cciffure for evening ‘wear, | except that pretty ornaments may be added for the latter. | the sirup poil hard for the potatoes would break. Serve in high stand- | ing glasses when cold with chopped! ! nuts and whipped cream. A little? ! cube of currant jelly may top each; j glass. 14 | ! Shredded: Cabbage Three cups’ shredded cabbage, 1) | teaspoon salt, 2 teaspoons sugar, 1-4! ; teaspoon pepper, 4 tablespoons vine-/ igar, 2 tablespoons oll. y | Sprinkle cabbage with salt and su-; | gar and briise with a wooden potato! masher. Add’Vitegar, lifting cabbage; with a silverfork to mix’ thoroughly. | Add oil in“thie same way. Beat with) the fork and! gerve at once.” (Copyright)*''1921, NEA 'Service) Is Worthy: Dessert | BY SISTER MARY \ Bread puddi! igs are much maligned sometimes, but if properly made they are quite.as good'as a more expensive | | dainty contatming little or no nourish-| ment. : ! | The bread pudding uses up small; pieces of bread that might otherwise! go to waste and adds a large amount of food value to any meal. ; The crusts of the bread may be dis- carded, but should be saved for crumbs, Plain Bread Pudding cups stale bread crumbs, 4) Two | cups milk, 1-2 cup sugar, 1 teaspoon cinnamon, 1-2 teaspoom salt, 2 eggs. Scald, milk and pour over bread. | Let: stand until milk is absorbed. | Add. -segar, salt and cinnamon and beat well: Add one egg and beat thoroughly, Add the other egg and ; beat till the whole is light. Pour into a buttered: baking dish: and bake an hour ima ‘low oven. Serve hot with hard sauce, i Bread Pudding With Meringue One cup bread crumbs, 2 cups; milk, 1-2 cup sugar, 2 eggs, 1 table-| | spoon butter, 1 lemon (grated rind),| raspberry or strawberry jam, 1-2 cup powdered sugar. H Scald mikk and pour over bread crumbs. Add sugar and let cool. ‘Add butter, yolks of eggs well beat-; en and. lemon rind, ‘Mix well and! } pour into «a buttered ‘baking dish, | | Bake in.a slow oven till. firm ‘to the| ; touch. Remove with jam and \ cover with Humble Bread Pudding) from oven, spread! the | meringue made by beating the whites | of the’eggs till stiff and dry and fold- ing in the powdered sugar. Put in a | hot oven to brown the mer ' Serve the pudding warm. Chocolats Bread Pudding One and one-half cup bread crumbs, 2squares Bakers chocolate, , 1-2 cup sugar, 1 tablespoon butter, '2 eggs, 1 cup milk, 1-2 teaspoon vanilla. Melt Heat hot water, chocolate, chocolate over milk and stir in ‘cl gradually. Cream butter and sugar, add egg yolks well beaten, bread crumbs. and chocovate mixture. If the mixture ssems dry, add enough | milk to- make moist. Beat whites of eggs tll stiff and dry and fold into mixture. -Pour into a buttered mold and ‘steam en hour and a half. Serve with whipped cream ‘or custard sauce. + Bacheior's Pudding: Two cups’*bréad crumbs, 2-3 cup cledned ‘currants, 1 cup chopped 2 tablespoons butter, 1-2 cup 3 eggs, 1 lemon (grated rind), ; teaspoon baking powder, 1-2 tea- spoon nutmeg 1-2 teaspoun’ salt, milk. ‘Mix epple; currants, sugar, lemon! ; Tine, nutmeg ‘and salt thoroughly. | Stir inthe eggs well beaten. Let {| mixture stand for half an hour and add the baking powder. If at all j-s"'ff, add enough mik to make moist. i The size of: the eggs determines the ; amount’ of milk” necessary; ‘Turn | into | mold and steam’ three hours. Serve warm with hard sauce. ‘LEISURE TO GROW WISE “We are so eager for, our, children to Knew things we knew and all we | didn’t know at their age that we fail to provide the leisure to grow wise that must lie behind all who think with the heart as well as with the mind.” | ° ‘This from the wisdom of Annie Car- rol Moore, in a very enlightening 1it- tle vclume, “Roads to Childhood” (Doran), which is, in its entirety, something of a plea for: more mental browsing time for children. £ ‘Annie Carrol Moore is;supervisor of work with children in the New: York {public library, ', ‘Roads to Childhood frankly scores hooks crammed with moralizing, mock, heroics and cheap optimism and -de- plores the tendency toward con- descension evident in too many stories and bocks intended for children. It convincingly explains that children get nothing but a distaste for reading from such dull unrealities. Books which are little more than thinly veiled encyclopedias or geog- raphies are also classed with those which do nothing more than bore the childish mind. i Imaginative things, vital, glowing with color and adventure—these are, the sort cf books to give our: boys” and girls, says Miss Moore. Incidentally, she gives some time to a discussion of the work ‘of Hilda Conkling, the nine-year-old girl ‘who has just issued her first books of poems. Roads to Childhood is an illuminat- —See—— sconernerterteetertnte presrestertectortyrterter, § ¢ WHEN HAIR THINS, FADES OR FALLS, USE “DANDERINE” 35 cenis buys a bot- tle of | “Danderine.” Within ten ‘minutes af- ‘ter the ‘first ‘applica- tion you can not find a single trace of dand- ruff! or ‘falling ‘hair. Dahderine’ is ‘to ‘the hair what fresh show- ers of rain and sun- shine are: to’ vegeta- tion, It goes. right to the roots, invigorates and strengtnens them, helping your hair to grow long, thick and luxuriant: 3: wi, x:hel vbg cmfw vogk vbgkavbskq Girls! Girls! Don’t let your_hair A single application of delightful stay lifeless, colorless, thin, scraggy. Danderine wilt double the beauty and radiance: of your hair and make it look twice as abundant. | Relieve Piles Ve File With Pyramid peg ‘When Yes, Pyramid Pile. Supposito are simply wonderful’ to Rnen pais Felieve itching, allay that aggra- vating sense of pressure and enable you to rest and sleep With comfort. | The fact that almosfievery drug- gist in the U. S. and Canada carries Pyramid in stock at 60 cents a box shows how highly these Supposi- tories are regarded. ke no subs sueues «You can try m free, > ‘Send! ‘ By ur name and sddress te. ancy se, ! | ingue. ; 4 a well buttered baking dish or! | For Constipate Owls stretch their legs behind them when they fly to balance their heavy heads. ing book for parents, school teachers and those aspiring to write for chil- dren. d Bowels, Sick Headache, Sour Stomach, Bilious Liver laxative in a nd bowels | Headache, | ne world to ph eH vi je yon. sleep. when y : : SOUL aun or gripe | nel, or Oil und they children have Hy usness, Ind reid a DOX, es a specialty of i young meh and young women for the best BOOKKEEPING “and STENOGRAPHIC POSITIONS B. B. C. graduates are expert, and experts are always in demand. A B. B. C. graduate never had to shop for a posi- tion. If you aspire to get a good start in BUSINESS or BANKING let us plan a course for you, and what we have done for thousands of the most successful business men and women throughout the United States, we ean do for you. \ ENTER AT ANY TIME No entrance examinations, any deficiency in the common branches ean be made up while pursuing the special course. For particulars write » Bismarck G. M. LANGUM, ‘President N. Dak. Safety and Service THE TWO STRONG PILLARS ON WHICH WE ARE BUILDING OUR BUSINESS : With our new McClintock Burglar Alarm System which we recently installed, our banks ype place to keep your ‘Liberty Bonds and other valuableg as well as to do your veneral banking business. First National Bank, Bismarck, N. D. GET A SAFETY DEPOSIT BOX NOW The new sugar coated chewing gum A delicious peppermint flavored sugar jacket around peppermint flavored chewing gum that will aid your appetite and diges- tion. polish your teeth and moisten your throat. - Bizz WRIGLEY > + MIRIGLEYS “DOUBLEMINT UICY FRUIT